Chef Monsta: I cook, therefore I blog

I usually don’t like “sweet” chicken, but this dish is a marriage between my favorite middle eastern spices and CANDY in your mouth. Literally. I’m convinced that this is the easiest, most savory chicken dish in the entire world. It is sweet and sour, and falls off the bone. I present to you, Pomegranate Chicken!!

All you need is chicken thighs (or legs), tumeric, cumin, salt and pepper, vegetable oil, pomegranate concentrate (in your syrup aisle), honey, and walnuts.

Heat up 2 tbsp vegetable oil in a hot pot and add the chicken, seasoned with salt and pepper.

Season the chicken with tumeric and cumin.

Flip the chicken so that the oil coats the seasoned chicken.

Pour about 1 cup of pomegranate concentrate over the chicken. You can also use pomegranate molasses.

Drizzle about half a cup of honey over the chicken and stir.

When the chicken is coated by the syrup mixture, add a cup of walnuts that are rough chopped. You can roast the walnuts in the oven beforehand if you wish.

Cover the chicken and heat for an hour on a low flame, flipping the birds periodically. This photo shows the beautiful deep color and flavor infused by the pomegranate sauce.

I served this chicken with a simple side dish of quinoa, tomato, red onion, in a lemon/red wine vinegar dressing. As you can see, I’m recently obsessed with quinoa and bulgur wheat. My new fave grain-that is a fruit-that tastes amazing….YUMSVILLE.

Add 2 tbsp red wine vinegar

How cute is my yellow nail polish? It matches my lemons!

A little za’atar

Toss up the veggies in the vinaigrette, let them marinate for a half hour.

I mixed em up with 1 cup of quinoa.

Please enjoy.